http://londoncooking.co.uk/2009/05/bolognese-sauce-recipe-the-simplest-also-the-best/ Easy to make, healthy and quick recipes for Londoners starved of time Fri, 04 Nov 2011 14:22:20 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://londoncooking.co.uk/2009/05/bolognese-sauce-recipe-the-simplest-also-the-best/comment-page-1/#comment-925 Bolognese Sauce Fri, 04 Nov 2011 14:22:20 +0000 http://londoncooking.co.uk/?p=297#comment-925 d from the meat before adding the paste and then frying the combined meat When using tomato paste, i find that you get more flavour by waiting until the liquid has evaporate d from the meat before adding the paste and then frying the combined meat When using tomato paste, i find that you get more flavour by waiting until the liquid has evaporate

]]> http://londoncooking.co.uk/2009/05/bolognese-sauce-recipe-the-simplest-also-the-best/comment-page-1/#comment-203 Robin C Kennedy Mon, 22 Jun 2009 13:37:01 +0000 http://londoncooking.co.uk/?p=297#comment-203 Never tried miso or soya - but would definitely advocate removing the browned mince from the pan then adding - in this order, all finely diced - onion (fry until completely translucent) garlic, celery, and carrots. When cooked until soft - return the mince - then add the tomatoes/passata and simmer for 3 hours. Even better if you can afford to allow some "steeping time" after the 3 hours and when cold - overnight is best. Never fails me. Never tried miso or soya – but would definitely advocate removing the browned mince from the pan then adding – in this order, all finely diced – onion (fry until completely translucent) garlic, celery, and carrots. When cooked until soft – return the mince – then add the tomatoes/passata and simmer for 3 hours. Even better if you can afford to allow some “steeping time” after the 3 hours and when cold – overnight is best. Never fails me.

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